Directions

Cut the artichokes hearts in half lengthwise. Cut the chicken into bite-sized pieces, about 1 inch to a side. In a medium bowl, mix the flour with about 1 t salt and a generous quantity of black pepper. Toss the chicken pieces in the flour.Set a large skillet (at least 12 inches) over medium-high heat. Heat 1 T butter and 1 T olive oil. Add the artichokes. Cook for about 5 minutes or until lightly browned on each side. Remove the artichokes from the skillet and transfer to a plate. Set aside.Melt the remaining 1 T butter in the skillet along with the remaining 1 T olive oil. Lift the chicken pieces out of the flour and arrange in the skillet. Saute the chicken pieces for 5-7 minutes or until golden brown on both sides. Add the artichokes back to the pan.Pour in the wine and stir and scrape up any bits on the bottom of the pan. Bring to a simmer for 8-10 minutes over medium heat. The sauce will thicken. Stir well to coat everything with the wine sauce. Stir in a few squeezes of lemon juice. Serve with pasta or couscous. Garnish, if desired, with finely chopped parsley.